1/2 c. scallions, chopped, reserve greens
1 tbsp. butter
4 cubes chicken bouillon
3 c. boiling water
3 med. potatoes, peeled and diced
1/2 tsp. salt (optional to taste)
1/4 tsp. white pepper

Brown scallions in butter and set aside. Prepare bouillon by combining cubes and boiling water. Add potatoes and 2 cups of bouillon to scallions. Add salt and pepper and bring to a boil. Reduce heat; cover and simmer for 25 minutes.

Cool and beat in a blender until thoroughly combined. The more you blend, the thicker the soup. Put in a bowl or pitcher and chill overnight. Garnish with chopped scallion greens and serve cold. Yield: about 1 quart (4 servings).